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	题名	作者	年代	出处	被引量
1	Risk assessment of chemical substances of safety concern generated in processed meats显示文摘This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative,the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes,heterocyclic aromatic amines generated under particular cooking conditions,compounds released from the oxidation of lipids and proteins,Maillard reaction products like acrylamide and carboxymethyl lysine,and amines that can be generated and accumulated in fermented meats.These hazardous compounds,their mechanisms of generation,risks for health and ways of preventing its presence in meat products are briefly described in this review.	Monica Flores Leticia Mora Milagro Reig Fidel Toldra	2019	Food Science and Human Wellness2019，8，3：	7
2	Proteolysis and lipolysis in flavour development of dry-cured meat products显示文摘	Fidel Toldra′	1998	Meat Science1998，，：	3
3	Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs 显示文摘	ROSELL C M TOLDRA F	1998	Journal of the Science of Food and Agriculture1998，76，1：	1
4	Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity显示文摘	Motilva M J Toldra F	1993	Zeitschrift fur Lebensmitteluntersu-chung und-Forschung A (European Food Research and Technology)1993，196，3：	1
5	Optimization of solid phase mieroextraction (SPME) for the analysis of volatile compounds in dry-cured ham显示文摘	GIANELLI M P FLARES M TOLDRA F	2002	J Sci Food Agric2002，82，：	1
6	Cathepsin B, D, H and L activities in the processing of dry-cured ham 显示文摘	Toldra F Rico E Flores J	1993	J Sci Food Agr1993，62，2：	1
7	Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times显示文摘	F-LORES M GRIMM C C TOLDRA F	1997	Journal of Agricultural and Food Chemistry1997，45，6：	1
8	Dry-cured ham flavour:enzymatic generation and process influence 显示文摘	Fidel Toldra Monica Flores Yolanda Sanz	1997	Food Chemistry1997，，59：	1
9	Effect of preripening on microbial and chemical changes in dry ferment sausages显示文摘	Sauz Y Flores J Toldra F	1997	Food Microbiology1997，14，：	1
10	Muscle lipolysis phenomena in the processing of dry-cured ham 显示文摘	Motiva M J Toldra F Nieto P	1993	Food Chemistry1993，，48：	1
11	Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham显示文摘	Irene Molina Fidel Toldra	1992	Journal of Food Science1992，6，57：	1
12	Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times 显示文摘	FLORES M GRIMM C C TOLDRA F	1997	Journal of Agricultural and Food Chemistry1997，45，6：	1
13	Microslructure-function relationships of heat-induced gels of porcine haemoglobin 显示文摘	SALVADOR P TOLDRA M SAGUER E	2009	Food Hydrocolloids2009，23，7：	1
14	Dry- curedham flavour: enzymatic generation and process influence显示文摘	TOLDRA F FLORES M SANZ Y	1997	Food Chemistry1997，59，4：	1
15	The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham显示文摘	TOLDRA F FLORES M	1998	Critical Reviews in Food Science and Nutrition1998，38，4：	1
16	Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigs显示文摘	Lopez-Bote Toldra' F		0，，01：	1
17	Veterinary drug residues in meat: concerns and rapid methods for detection显示文摘	Reig M Toldra F	2008	Meat Science2008，78，1：	1
18	Peptide generation from casein hydrolysis by immobilised porcine cathepsins显示文摘	Fidel Toldra' Laura Molina	2005	Food Chemistry2005，92，：	1
19	Proteolysis and lipolysis in flavor development of dry-cured meat products 显示文摘	Toldra F	1998	Meat Science1998，49，1：	1
20	Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood显示文摘	PARES D TOLDRA M SAGUER	2014	Meat Science2014，96，1：	1

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